THE CUISINE OF CAMBRILS
HARMONIC FUSION IN THE CUISINE OF CAMBRILS
The origins of the restaurant business in Cambrils come from the boats of the fishermen who went out to sea and prepared their “ranches” on board. That kitchen had all the ingredients to be outstanding thanks to its privileged geographical situation, which benefited from the land crops and sea fishing.
The cuisine of the restaurants of Cambrils, despite being mainly seafood, has known how to take advantage like no one else of the long agricultural tradition of the region, a unique territory that in a radius of only a few kilometres covers the dry and irrigated land, the mountains and flatlands and the open sea.
FRESH FISH OF CAMBRILS
The fishermen of Cambrils fill the boats with the nothing but the best from our sea: small hakes, anchovies, mackerel, octopus, horse mackerel, red mullet, red cod, squid, mantis shrimp, turbot, sea bream, pelayas, sardines, groupers, soles, etc.
After sorting and cleaning them on board, the fish is covered with ice to preserve all the qualities and freshness. Later, and once at port, they then go on to label the boxes in accordance with the destination
The product that stands out above the rest are the galleys, the shellfish of the poor that has become a product of renown quality. In past times, in the homes of the traditional fishermen of Cambrils, you could often eat galleys, lobster or langoustine, shellfish that, because of their abundance in the sea, had not yet acquired the luxury class.
The galleys, made with noodles, stir-fried, or grilled, were also present at such tables and were commonly called “the prawns of the poor.”
Many fishermen from Cambrils praised the exquisite taste of the galley. As many claim, the best galleys are the Ouadi. They are tasty done on the grill, with salt and a drizzle of olive oil with nothing else needed. This was how they were done out at sea and on land.
Knowing the possibilities of the galley, the restaurateurs of Cambrils have put it in the place it deserves to be, on the menu of its establishments. Another sign of the recognition that this seafood has acquired is the celebration of the Days of the Galera in Cambrils in February.
We also dedicate a few gastronomic days to another well-established seafood in our kitchens,which is the squid, a food that everyone likes, that is a versatile product, km 0 – of Cambrils that goes very well together with our olive oil and the vegetables from our gardens.
THE VEGETABLE GARDEN of Cambrils
Kilometres of crop fields stretch across Cambrils leaving different colours and contrasts, in a truly Mediterranean territory where the Arbequina olive tree, hazelnuts, carob trees as well as fruits and vegetables provide the town with top quality produce from the land.
We highlight our EXTRA VIRGIN OLIVE OIL elaborated in Cambrils with a soft and fruity flavour, which comes exclusively from the arbequina olives produced on our terms , an outstanding award-winning oil on numerous occasions in both national and international competitions and the staple of the Cambrils cuisine.
The gastronomic calendar of Cambrils is always linked to seasonal produce. In the autumn, the farmers get started and the mills warm up the engines to make new oil.
If you like ARTICHOKES, you have the perfect excuse to visit Cambrils and savour one of the star products of the Cambrils gardens: the white variety of Tudela, cultivated at sea level, goes perfectly with rice, noodles and fish stews . It is for this reason that restaurateurs of the town, each year create a menu with the artichoke being the main ingredient bringing the qualities and properties of this gastronomic icon to the table of locals and visitors. One of the unmissable and fulfilling experiences within the gastronomic calendar of the city, in which it’s aim is to show the seasonal produce and proximity, through traditional and avant-garde recipes.
We cannot end this section without talking about a must-have ingredient in the kitchen of Cambrils that blends together land and sea, the ROMESCO. A delicious sauce made with products from the land; oil, almonds and toasted hazelnuts, tomatoes, sweet red pepper, garlic, onion and bread and that usually accompanies fish dishes.